Monday, June 24, 2013

Potato Chips and Chocolate Chips Cookies

Finally... I have sufficient energy and spared time to update this blog. hmm.... just a quick update.

It's June now! Some of you probably are in the middle of vacation during the Summer Break.
Having children at home during the school holiday; what do mothers normally prepare? Stock of food for the little tummies that never full, or re-fill the fridge with plenty of snacks ? For me, it's about time to re-fill the cookie jars, before my kids telling me again (and again),'Mom, I think we need to go to supermarket, no more snacks inside the snack box'.

Cookie is the good choice for kids snack; no need take a special space on the fridge, can stay stable on the room temperature, and easy to be packed if we need to bring while travelling.

Last Friday, when both of my children had a sleepover in their grandparents house, I decided to bake two different cookies. I think, cookie drop is the smart decision for you who have no much time for baking. Just mix the ingredients, and drop the dough using 2 tablespoons or small ice cream scoop. Me? I used a tablespoon as 'measuring spoon' and a teaspoon for scooping the dough from the measuring spoon to the baking sheets. I got even & perfect size cookies for children.

Potato Chips CookiesNormally, I didn't have stock of 'chips' at home. But, during my grocery shopping early morning (yes, I like to stop by in a '24 hours mini-market' before 6 am, feel good being the only customer for a couple of minutes), I grab a can of potato chips just for trying this new recipe.
I'm glad to see the result when they came out from oven. Good shape and have a crunchy texture. Surprisingly, no one who tried it was aware that the crunch inside and outside the cookies is potato chips!
* I substituted the pecan with crushed almond sliced.
* Instead of shape the dough to be 'big balls', I dropped a spoonful dough to a bowl of potato chips crunch, and rolled it to be coated evenly by the crunch.
* Baked only 1/2 recipe, using 1 can of potato chips & I got about 33 cookies.

COOK'S NOTE
Cookies can be stored in an airtight container up to 5 days.

Soft & Chewy Chocolate Chips Cookies
It's chewy, buttery, ...not a crunchy type of cookie.
Delicious, so don't be surprised if it is gone very quickly.
From this recipe, I got about 5.5 dozens of cookies.

Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.